This dish is known in the Czech Republic as “španělský ptáček” (literally translated as “Spanish bird”). A legend says that the name comes from times of Emperor Rudolf II whose mother was Maria of Spain. He grew up in Spain and their chefs would make veal rollups with stuffing which was considered a Spanish specialty.
Ingredients:
4 slices eye round, about 1.5 lbs
Yellow mustard
1 sausage, cut lengthwise into quarters
4 slices of speck or smoked bacon
1 hardboiled egg, cut lengthwise into quarters
1 pickle, cut lengthwise into quarters
2 onions, one quartered and one chopped
1/2 c cream
3 tbsp flour
1/4 c oil
Salt and pepper
Paprika (optional)
Worcheshire (optional)
Kitchen twine
Directions:
- Pound beef with a meat tenderizer. Put salt on both sides and pepper on one side. Spread a thin layer of mustard on meat and top with sausage, speck, egg, pickle, and onion. Roll it up like a burrito, tucking the sides in. Tie tightly with a twine- no need to make a knot.
- To make the sauce, sweat the chopped onion in oil in a pot or pressure cooker. Add meat and brown on all sides. My stepmother adds a bit of sweet paprika. Add about 1/4 cup of mustard and enough broth or water to cover the meat half way. If you are using a pressure cooker, cook for about 45 minutes. It will take about two hours in the oven.
- Once the meat is tender take it out of the pot and remove twine. Add the flour to the cream and whisk. Pour cream slowly into the pot while whisking. You don’t have to use all the cream if you like thinner sauces. Let it boil for a few minutes.
- Strain the sauce into another pot. Adjust taste with salt and pepper. My grandmother used to add a dash of worcheshire.
- Add the beef into the sauce and let it warm up. Serve with rice